Spray dried cacao pulp

Abstract

The present disclosure is directed to a novel food ingredient, namely spray dried cacao pulp and spray dried cacao pulp on a carrier and methods of preparing and using the same.

1 . A confectionery composition comprising spray dried cacao pulp prepared with a carrier selected from the group consisting of cocoa powder, cocoa butter, milk powder, and combinations thereof. 
     
     
         2 . The composition of  claim 1 , wherein the milk powder is selected from the group consisting of non-fat dried milk powder, skim milk powder, whole milk powder, or powder prepared from milk substitutes. 
     
     
         3 . The composition of  claim 1 , wherein the composition does not comprise any added sugar. 
     
     
         4 . A method of manufacturing a food or confectionery ingredient comprising spray drying cacao pulp with a carrier. 
     
     
         5 . The method of  claim 4 , wherein the carrier is cocoa powder, cocoa pod fiber, cocoa butter or another product derived from a cocoa pod. 
     
     
         6 . The method of  claim 4 , wherein the cacao pulp is unprocessed prior to spray drying. 
     
     
         7 . The method of  claim 4 , wherein the spray drying occurs at an inlet temperature of 120° C. to 180° C. 
     
     
         8 . The method of  claim 4 , wherein the spray drying occurs at an outlet temperature of 60° C. to 100° C. 
     
     
         9 . The method of  claim 4 , wherein the spray drying occurs in a spray dryer coated with polytetrafluroethylene. 
     
     
         10 . (canceled) 
     
     
         11 . (canceled) 
     
     
         12 . A composition comprising a confectionery ingredient produced by the method of  claim 4 , wherein in the composition is a non-fat based confectionery product. 
     
     
         13 . (canceled) 
     
     
         14 . (canceled) 
     
     
         15 . (canceled) 
     
     
         16 . The non-fat based confectionery of  claim 10 , wherein the chewing gum does not comprise any added sugar. 
     
     
         17 . A method of producing a chocolate or a compound coating comprising adding spray dried cacao pulp to the chocolate or the compound coating wherein the spray dried cacao pulp is milled or conched separately from other ingredients prior to addition to the chocolate or the compound coating. 
     
     
         18 . (canceled) 
     
     
         19 . (canceled) 
     
     
         20 . The method of  claim 17 , wherein the chocolate or the compound coating is milled or conched at less than 50° C. 
     
     
         21 . The method of  claim 17 , wherein the chocolate or the compound coating is cryo-milled. 
     
     
         22 . (canceled) 
     
     
         23 . A 100% cacao derived confectionery composition selected from the group consisting of dark chocolate, compound coating, filling and combinations thereof comprising spray dried cacao pulp prepared with a carrier selected from the group consisting of cocoa powder, cocoa butter, and combinations thereof wherein the composition does not comprise any added sugar. 
     
     
         24 . (canceled) 
     
     
         25 . A method of replacing a portion of the added sugar in a confectionary composition selected from the group consisting of milk chocolate, white chocolate, compound coating, filling and combinations thereof, wherein the added sugar is replaced by spray dried cacao pulp prepared with a carrier selected from the group consisting of cocoa powder, cocoa butter, non-fat dried milk powder, skim milk powder, whole milk powder, powder prepared from milk substitutes, and combinations thereof. 
     
     
         26 . (canceled) 
     
     
         27 . (canceled) 
     
     
         28 . (canceled) 
     
     
         29 . (canceled)